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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

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Monday, March 29, 2010

A delicious and easy sherbet made with buttermilk and fresh or frozen strawberries. You will love this one.

Strawberry Buttermilk Sherbet

I first found this recipe in Southern Living magazine several years back, but have since revised it by adding more strawberries and less vanilla. It is a wonderful light and low fat dessert for spring or summer and perfect for right now when strawberries are so perfectly sweet and delicious. It could not be any easier, either.

Clean and rinse 4 cups of whole strawberries and put them into your food processor or blender and puree.

Pass the puree through a strainer using a spoon or spatula. Be sure to scrape out the bowl and then the bottom of the strainer also. Silicone spatulas pictured are perfect for making sure to get the last drop of anything out of a bowl because I'm telling you, they lick the bowl clean. As with most of the products featured in the Deep South Dish Store, they are another tool that I personally use, and use nearly every single day in my own kitchen.

Mix in 1/2 teaspoon of vanilla, 1 cup of granulated sugar, and 2 cups of buttermilk.

Blend thoroughly and refrigerate for 1 to 2 hours or until very cold. Now you'll need to process the sherbet in your ice cream maker. I use a Cuisinart ice cream maker that I purchased last year, and let me tell you how much I love this thing! I used to make ice cream and sherbet with an old fashioned electric bucket ice cream maker - which I still have and still use for larger batch ice cream, but talk about noisy! And I really had to plan in advance to have the extra ice and rock salt on hand. Now it is so much easier to make frozen desserts like ice cream, frozen yogurt, sherbet and sorbet because all I have to do is is retrieve the bucket insert out of the freezer. It's still a little noisy but not nearly as bad.

Add the mixing arm to the bucket, put the lid on and turn the unit on - that is it y'all. No more ice. No more rock salt. Yay! Pour the chilled sherbet mixture through the top and let it run for about 25 minutes.

I admit, I was totally skeptical but quickly sold on the Cuisinart. Just clean the bucket right after use, wipe it dry, wrap it in a plastic bag and stick it in the freezer and it'll be at the ready for when you want to whip up a batch of homemade ice cream. I also like that you can make slushes, like an Orange Julius, or a Brown Cow, or even frozen daiquiris with this!

At this point the sherbet is soft serve, as with most homemade ice creams, so if you like it a bit firmer, then transfer it to a freezer container, cover and let it chill in the freezer for a couple of hours. Let rest at room temperature for a few minutes, scoop into serving dishes and garnish with a strawberry fan if desired.

When watermelons are at their peak, try a very cute presentation I saw in a magazine a year or two ago. They took one of those small watermelons, cut it in half, and scooped out most of the insides, leaving just a thin layer of watermelon around the rind. You can cut up that watermelon into chunks and freeze it for Frozen Watermelon Margaritas by the way. Then they took the sherbet, which I am guessing was probably made from watermelon instead of strawberry, and scooped it into the watermelon shell and froze it. Once it was set, the watermelon was then cut into serving slices! Cute, huh?

Check out more of my frozen treats on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Clean the strawberries and wash and set aside a couple extras for garnish, if desired. Process them in a food processor or blender until smooth, scraping down the sides of the bowl. Press mixture through a strainer over a medium to large sized bowl, using a spatula. Scrape the bottom of the strainer and discard the solids. Add the buttermilk, sugar, and vanilla extract to the strawberry mixture, and stir until blended and well combined. Cover and chill for 2 hours.

To prepare, put the frozen bucket into the Cuisinart and turn it on. Pour the strawberry mixture into the top of the container, and run for about 25 minutes or until mixture thickens. This will be a very soft sherbet which can be eaten as is, or to firm up further, transfer to a freezer container, cover and allow to freeze for about 2 hours. Allow to sit at room temperature for about 10 minutes before serving. Garnish with a strawberry fan, or extra strawberries, if desired.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

I know this is a delicious sherbet because I used to do one very similar with whipping cream; buttermilk must add a little tanginess to it , very delicious! Just discovered your site and love it so I subscribed!

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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